Slow cooker butter chicken with naan bowl

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SLOW COOKER BUTTER CHICKEN WITH NAAN BOWL

Prep time 20 mins

Cooking time 8 hours 15 mins

Makes 6

INGREDIENTS

1/4 cup tandoori paste

2 Tbsp tomato paste

50g butter, melted

1 tsp ground cumin

4 cloves garlic, crushed

12 skinless chicken thigh fillets

8 cardamon pods

2 cinnamon quills

1 brown onion, finely chopped

1 Tbsp finely grated fresh ginger

400ml chicken stock

400g can chopped tomatoes

125ml thickened cream

1 Tbsp brown sugar

Sea-salt flakes and freshly ground black pepper, to season

Steamed basmati rice, to serve

Flaked almonds and coriander sprigs, to garnish

Naan bread bowls

20g butter, melted

1 3/4 cup self-raising flour, plus extra to dust

1/2 tsp fine salt

1 cup Greek-style yoghurt

METHOD

Combine pastes, butter, cumin and garlic in the bowl of a 5L slow cooker. Add chicken and toss to coat.

Scatter over cardamon, cinnamon, onion and ginger, then pour in stock and tomatoes.

Put bowl into appliance, cover with lid and cook on LOW for 8 hours or HIGH for 6 hours.

Meanwhile, during last hour of cooking, make naan bread bowls. Preheat oven to 200 degrees C (220 degrees C conventional). Lightly grease 6 ovenproof bowls, about 15cm wide, with butter and arrange on an oven tray. Put flour in a large bowl and stir in salt. Add yoghurt and use your hands to combine, forming a rough dough. Turn out onto a lightly floured surface and knead briefly to form a smooth dough. Divide into 6 and roll each out into a disc about 5mm thick. Carefully line bowls with dough discs. Bake for 15 minutes or until lightly browned and puffed up. Remove bread from bowls.

Stir cream and sugar into chicken mixture, season. Cook for a further 15 minutes on HIGH.

Serve butter chicken in naan bowls with rice. Garnish with almonds and coriander.

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